Peruvian Guinea Pig Goes Gourmet

The traditional Andean dish of cuy makes a fashionable comeback

While in Cusco, Peru, check out the painting in the Santo Domingo Cathedral of Jesus eating guinea pig at the Last Supper.

It may seem strange to the uninitiated, but cuy (pronounced coo-ee), or guinea pig, is a centuries-old staple of the Andean diet that remains popular today. You’re likely to find it on many menus, usually prepared al horno (roasted) or chactado (fried), but also in stews or even as a tamale filling.

Those who have tried the meat of this domesticated rodent compare it to rabbit. To prepare, the guinea pig is usually split down the center and often cooked whole on a grill, until the skin is crispy.